New in the shop: Pepato is a sheep milk cheese with peppercorns in it from Italy. It is aged for about 6 months and is as dry as Piave, but more crumbly. It has what they call “ a mouth feel” (really the texture you feel in your mouth) that is silky. The sweet of sheep milk is nicely balanced with the spice and bite of the peppercorns. Usually I don’t like peppercorn in cheese because it often covers up the taste of the cheese, but Pepato has a wonderful balance. Speaking of peppercorn, we have just added to our meat counter Pastrami from NYPD that we are hoping to marry to our Ruby Kraut from Maine’s Thirty Acre Farm. Soon we will have our own unique Horton Rueben! We have also added a Californian made Pancetta: pork aged about 3 months and rubbed with peppercorn. Pancetta is considered the Italian version of bacon, made from the belly fat, is generously rich. Pancetta is lovely with pasta, though we are trying it in our collection of recipes for Pocket bread, soft tortillas and Brooklyn Bagels.
 

Filed under: Cheese and Meats, What's New by kris